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1
Chop the chocolate bar into small pieces for quick melting.
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2
Heat some water in a saucepan and keep a glass bowl on top of it and melt chocolate and butter till it combines together with a glossy texture.
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3
Once the melted chocolate is cooled to room temp, combine with sugar using a whisk.
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4
Now mix in the yogurt and vanilla extract to the chocolate mixture.
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5
Once combined, beat in the eggs one at a time using the whisk.
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6
Now sift in the flour, cocoa, soda bicarb and salt into the bowl and gently fold into the batter.
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7
You will get a thick smooth batter. If you like to add chopped walnuts/chocolate chunks, now is the time to add. Note: Do not overmix which will result in hard brownies!
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8
Make foil strips to use as a sling to lift the cake tin out of IP.
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9
Using the foil sling lower the cake tin onto the trivet inside the IP.Keep the foil strips folded down to prevent contact with the lid.
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10
Close the IP lid and set 'pressure cook' mode for 25 minutes on high pressure.
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11
Once done, open the lid after the 10 min Natural Pressure Release(NPR).Check the doneness of the brownie using toothpick test. If not done keep for another 3 mins on pressure cooker setting and check again using Quick Pressure release.
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12
Keep the brownie to cool and then cut and serve just like that or top the brownie with a chocolate ganache and serve once cooled completely.
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13
Enjoy these brownies with a glass of cold milk!
